Cooking for Profit

More about the book

Focusing on culinary practices from the late 19th century, this cookbook offers timeless recipes and techniques adapted for those who prepare meals for profit. Originally published in 1893, it serves as a valuable resource for anyone in the food service industry. The reprint aims to preserve historical literature, providing insight into the cooking and nutrition practices of the era. Hansebooks emphasizes the importance of maintaining access to these classic works, ensuring that historical knowledge remains available for future generations.